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Environmental Health Department <br />Time In: <br />11:50 am <br />10:50 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 931-3906 Owner/Operator: ITALIAN ATHLETIC CLUB <br />Inspection Type: INSPECTION/REINSPECTION (Chargeable) <br />Address: 3541 CHERRYLAND AVE, STOCKTON 95215-2232 <br />Date: 04/20/2023Name of Facility: ITALIAN ATHLETIC CLUB <br />Food Program Official Inspection Report <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food handler cards for employees were not available. Provide food handler cards for food handling <br />employees and bartenders within 2 weeks and email certificates to dafonskaia@sjgov.org. Maintain records on site. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: Observed bartender handle money and then make drink with squeezed lime, olives, and asparagus <br />without washing hands. Wash hands or change gloves after handling money and prior to doing food prep to prevent <br />contamination. Instructed manager on hand washing requirements. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The paper towel dispenser at the kitchen 3 comp sink was empty. Provide paper towels in dispenser <br />today. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Observed some rodent droppings on shelf in back storage room. Per manager they have started a <br />monthly service with Clark Pest Control, observed several traps throughout facility. Clean and sanitize areas immediately <br />and increase pest control measures as necessary. <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002226 PR0162180 SC333 04/20/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD